📖 Instructions

1. In a heavy-bottomed saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring frequently, until the sugar is completely dissolved. Don't let it boil!
2. Remove from heat and stir in the cocoa powder until completely smooth. There shoud be no lumps! (If you see some, whisk vigorously!)
3. In a separate bowl, whisk together the egg yolks and cornstarch until pale and slightly thickened. This is crucial for a smooth texture!
4. Temper the egg mixture by slowly whisking a little of the hot chocolate mixture into the eggs. This prevents the eggs from scrambling. Trust me on this one!
5. Gradually pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
6. Remove from heat and stir in the vanilla extract and salt. Mmm, that smells amazing!
7. Pour the mixture into a bowl, cover it with plastic wrap (make sure the plastic wrap touches the surface to prevent a skin from forming), and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
8. Once the mixture is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
9. After churning, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further. I find that overnight is better..